Spinach Salad With Strawberries and Caramelized Pecans

Ingredients:

• 2/3 cup whole pecans
• 1/3 cup sugar
• 1/4 cup water
• 6 ounces baby spinach leaves washed and patted dry
• 2 cups strawberries washed hulled and sliced
• 3 ounces chevre goat cheese crumbled I used French feta instead
• 1 shallot sliced thinly
• 3 tablespoons extra virgin olive oil
• 2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
• 2 tablespoons white balsamic vinegar
• fresh coarse ground black pepper

Steps:

• CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
• Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
• Arrange the pecans in a single layer on a lightly greased baking sheet
• Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
• STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
• SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side